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Daring Bakers Do Chocolate Covered Marshmallow Cookies

July 27, 2009

I know today is the Daring Bakers' challenge reveal but it is also my better half, the pepper to my salt, the flour to my sugar and my favorite Cookie Monster's birthday today! The man should clearly enter cookie eating contests. I have never seen him shy away at the idea of eating a dozen, straight up with a glass of milk. That's why I waited until the last couple of days before the challenge reveal date to make these Mallow Cookies. Just for him.

Well, not really. Where there is shortbread cookie, there is Bill. Where there is marshmallow there is me. And where there is chocolate there is us. Hmmm, let's start over. Where there is a shortbread cookie, there is me. Where there is marshmallow there is Bill and where there is chocolate there is us. Ha! Obviously these Mallows did not stand a chance with either of us.

Ok, so I won't go as far as putting a red bow around a few or stick a candle in one of them but they will be part of the mini dessert bar/table I am putting together for dinner. Nothing lavish, just a few close friends, good wines and good cheers!

I must say that this month challenge was actually two in one: either make the Mallows or Milanos cookies or make both. I did make both and tossed the Milanos to the birds (hence the lack of pictures for those). We literally looked at each other and said "not worth it". To us, it was a waste of ingredients in a cookie that had neither texture nor taste to show for it. Now, that's only our opinion (we like having one) and some Daring Bakers have enjoyed their cookies just fine. I'd say make half the recipe once to decide if it's worth keeping in your repertoire.

So, the Mallows. Good. Even better with a layer of peanut butter sandwiched between the cookie and the marshmallow for some. I kept the dominant flavor simple because I was waiting on Bill to decide what he really wanted (birthday boy also had a weekend pass!). We didn't stray too far from that, using Mexican vanilla which has slightly spicy undertones and worked well to play ying to the yang that was the chocolate.

While I was making the Mallows I decided to keep half the cookies as described in the recipe and made square shapes with the other half both with the cookie dough and marshmallow which I poured in a small square dish before it had time to set. Once "cured", I cut square shapes the same size as the shortbread bottoms, spread some peanut butter, topped with a square of marshmallow and dipped the whole thing in chocolate. I also saved a couple and made a deconstructed Mallow with each component laid out separately on a plate.

Oops, except I did not dip. There were so many cookies that I placed them on cooling rack over parchment paper and poured the chocolate right over them, gave them a rattle and a shake and left them to set before refrigerating. I am all about better time management lately and that saved me a good bit of time instead of standing in front of the island dipping. And it's summer, it's hot and birthday boy wanted to go to the beach!

Would I make them again. Maybe. Probably. Why not? With friends, around a hot cup of cocoa in the winter most likely.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Prepare the cookies:In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows:In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.

Prepare the chocolate glaze:Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble:Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

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comments:

ah that's a great shot with those glasses in the back, and happy birthday to your other half! for me--i'm allergic to wheat, so he's the shortbread to me the marshmallow, and chocolate is always the connector! hehe. you should write a poem :P

Happy Birthday to Bill, happy Birthday to your good cookie monster. I can see my lad bcoming like him. Cookies + milk = happiness! Love the way the mallows united U! LOL! Beard off yet? Thanks for the help with the chcolate coaing. I have so much to say...last bit. ♥ the squares...WOW!! Oh and of course, love the mallows...picture perfect!

I definitely agree with the Milano thing - I ended up tossing half the batter after I realised how disappointing they were just so I could save the electricity on my oven. Oh well... the mallow cookies look lovely!

Happy Birthday to Bill! He must be happy with all these sweets. It looks delicious. I know that marshmallows are quite sticky to make, and "je vais surement m'arracher les cheveux" if I try, but I regret it...

Helen in CA: the recipe given is for the Chocolate covered marshmallows and not for the Milanos. I actually like this shortbread cookie a lot. My only changes would be to take away the baking powder and the cinnamon though. Other than that ir's a keeper!Whether the marshmallow batter is piped or cut, it won't melt when you pour the glaze on top for different reasons:1- the glaze is not piping hot but warm2- the marshmallows are left to sit out for a couple of hours to "cure" and form a crust to resist the change in temperature.

I like your square take on the mallow - and with PB?! I'm surprised you had ANY to shoot before B consumed them :) Wishing him a very good bday. I hope the coming year makes amends for all of the junk that has been thrown his way this past year. Hugs to you both. Way to take a simple recipe and give it some cleavage ;) xxoo

My guy is obsessed with marshmallows. Casually munching on an open bag of Jet-Puffed is his happy place. I prefer them gooey with chocolate and graham over a campfire. These look like a nice middle place for us.

I made the milanos this month and have to agree with your assessment- they just weren't that good. It seems like many people had better luck with the mallows so I'm going to need to try them soon. Yours look fantastic as always-- and happy birthday to Bill.

Happy Birthday Bill! I only made the Milans because so much has been going on this month and I really wished after the fact that I had made the Mallows. I agree with you--a waste of time and ingredients. Squirrel liked them though! Your Mallows look heavenly.

Fabulous post (as usual!). So many great ideas - all beautifully presented and sounding ever so divine. I actually just did a marshmallow series on my blog (chocolate mint, espresso, dipped in chocolate and then baked in cookie dough), but looks like I'm not quite done yet...! Mmm, thanks for the recipe ! :)

Yes, we love having opinions here as well, and so that led me to not making the second cookie. So many recipes, so little...wait. You're the queen of no time! Gorgeous photos and love the squares. I thought about that for a few moments...yours turned out beautifully ; )

First, happy birthday to Bill!! Second, I think the gloss on your chocolate coating is the shiniest I've seen so far. I was too scared to put vegetable oil in my couverture chocolate in case it doesn't set properly, and opted for good, old fashioned tempering. Did you use couverture for the enrobing?

Love the square version with peanut butter in the middle, and I can't help but think how much those triangle ones look like chocolate sandwiches!! And what a great idea it is to pour the chocolate over the cookies instead of painstakingly dipping them one by one!!!

Your cookies look sooo good!! I love how perfectly you piped on the marshmallows!! Sorry to hear you didn't like the Milans! I really want to try both out! Since the Milans are so easy, and some people HAVE liked it, why not give it a try, right?

Happy birthday to Bill! And what a blast from the past seeing these marshmallow concoctions - I remember them in our sweets cupboard when I was growing up. We also had another name for them, which is not at all suitable for print... Love the square version and the deconstructed one; very modern and très chique!

Oh, wow, these look fabulous! I've tried to make these but never quite got the ratio of chocolate and fat right for the glaze. I can't wait to try your formulation! Love the idea of peanut butter and maybe I'll try some fresh raspberry jam.

I don't think there are words to describe how much I love your approach on this challenge. Something about the shapes of your mallows, the specks of vanilla bean, the perfectly smooth chocolate- All the details are what make this one so stunning.

Thanks for your sweet comment on my wedding cake, by the way! It really means a lot coming from you. :)

I know these but with the name "Besos de Moza" which translates from the Spanish into "Kisses of the Waitress" or "Waitress' Kisses" [and in the form of the kiss not the square, although the square one looks pretty! ^^].

I'm so happy to have found this post. I was looking for a recipe for Tunnock's Tea Cakes, but of course the official one is a secret. If you ever make it to Scotland, you must try one. My boyfriend is Scottish and got me hooked on the things, only for me to learn that they're not available in America. I will look forward to trying your recipe!